Dino Kale

We've been lucky with our weather lately. Unusual for Memorial Day weekend in Seattle! It's been feeling like summer is almost here the last couple of days. With that came the urge to not cook dinner. And then I started to feel guilty.

I made up for it by gathering fresh dino kale from the garden to saute as a side dish to our BBQ. With a little olive oil, garlic and a sprinkle of kosher salt in the cast iron pan, it was super sweet. There wasn't a hint of mustard-y heat that it can get when it's about to bolt.

Though the leaves may be too bitter to eat, I am looking forward to my kale bolting soon. I'd like to saute the flower stalks just before they open. I'm ready to delve into my lettuces for salads. It will also free some space for more summer veggies. Tomatoes are waiting in the wings!